Contributed By: cawalnut
www.walnuts.org
This is the salad for blue cheese lovers. Pair with a grilled steak and boiled baby red skin potatoes for a classic steak house meal.
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Salads & Dressings
Ingredients
4 Heads Belgian endive
1/4 cup Cranberries, dried
1/2 cup California walnuts, coarsely chopped
4 ounces Roquefort cheese, crumbled
1/2 cup Roquefort dressing, prepared*
*Roquefort Dressing
1/4 cup Roquefort cheese
3/4 cup Mayonnaise
1/3 cup Buttermilk
Juice of two limes
1/2 teaspoon Worcestershire sauce
1/8 teaspoon Cayenne pepper
1 tablespoon Red wine vinegar
Pinch black pepper
Preparation
To make the dressing, melt Roquefort Cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool.
In a bowl, combine the melted cheese, mayonnaise, buttermilk, juice of two limes, Worcestershire Sauce, cayenne, red wine vinegar, and black pepper; mix well until all ingredients are combined. If desired, add an additional 2 oz. of Roquefort cheese for an even more intense flavor.
To make the salad, trim the base of the endive using a diagonal cut, then separate the leaves
Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much.
Spoon the mixture into the endive leaves and garnish with the watercress. For advance preparation: Fill the Belgian endive leaves up to three hours before, cover and chill. Garnish just before serving. Drizzle with Roquefort Salad Dressing, as desired.
Recipe provided courtesy of Chefs Greg and David Vartarian
Cook's Notes
Nutrition Information
Calories: 332
;
Total Fat: 24 g
;
Saturated Fat: 8 g
;
Polyunsaturated Fat: 10 g
;
Carbohydrates: 21 g
;
Protein: 13 g
;
Vitamin A: 5929 IU
;
Vitamin C: 19 mg
;
Calcium: 371 mg
;
Sodium: 732 mg
;
Iron: 2.8 mg
;
Fiber: 9 g